Garden Vegetable Tabbouleh

• 1 large onion, chopped
• 2 medium carrots, cut into 1 inch pieces
• 1 cup green beans, cut into 1 inch pieces
• 2 medium green onions, thinly sliced
• 1 small zucchini, sliced
• 1 (15 ounce) can garbanzo beans, rinsed and drained (chickpeas)
• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 (6 -7 ounce) box tabouli mix (same as Tabbouleh mix)
• 1 1/2 cups water
• 1/4 cup olive oil
• sour cream
• mint leaf, chopped

1. Layer onion, carrots, green beans, green onions, zucchini, chick-peas, tomatoes with juice, salt, and pepper in slow cooker. Sprinkle tabbouleh mix over vegetables. Pour water and olive oil evening over top.
2. Cover; cook on LOW 6 to 8 hours.
3. Serve with sour cream and mint.

onion, carrots, green beans, green onions, zucchini, garbanzo beans, tomatoes, salt, black pepper, tabouli mix, water, olive oil, sour cream, mint leaf

Taken from www.food.com/recipe/garden-vegetable-tabbouleh-425905 (may not work)